How to make your own vegan margarine – recipe

Across the UK more and more of us are taking to the kitchen to bake during lockdown. Research from FLORA, the plant-based spread found 43 percent of Brits are cooking more from scratch.

Of these, 12 percent using more plant-based alternatives, #MYOMargarine is the next challenge for the nation.

The #MYOMargarine Challenge is encouraging the nation to get creative in the kitchen and create their own plant-based margarine at home, using just four ingredients.

Margarine is a versatile ingredient and can be spread on toast, used in cooking and in baking.

For those seeking a vegan alternative which is easy to make at home, here is a recipe for plant-based margarine.

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How to make FLORA’s vegan margarine

The recipe makes about 250G of margarine, about the size of a small tub or block of store-bought margarine.

Ingredients

225 ml coconut oil

150 ml sunflower oil

1 tsp mustard powder

2 tsp carrot juice

¼ tsp salt

Method

First, melt the coconut oil.

Mix all the ingredients together in a bowl on top of another bowl with ice, until thick.

The consistency should be similar to Greek yoghurt.

Transfer the mixture into a tub, and refrigerate for six to eight hours (or overnight).

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For another plant-based condiment, here is how to make vegan mayonnaise.

Vegan mayonnaise can be enjoyed with chips, on sandwiches and as a cooking ingredient.

This recipe takes less than 30 minutes to make and can last for up to two weeks in an airtight container.

To save some money, and enjoy a tasty condiment, here is how to make vegan mayonnaise.

Ingredients

3 tbsp aquafaba (brine from a can of chickpeas)

2 tsp Dijon mustard

¾ tsp salt

¼ tsp fine white pepper

2 tbsp white wine vinegar

250ml/9fl oz neutral oil, such as vegetable oil

Method

Put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy.

This will only take around 10 seconds.

Store in an airtight container in the fridge (it will keep for about 2 weeks).